Sunday Sugo Rosso (Red Sauce) Recipe

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This recipe is adapted from one in Jeff Smith's book The Frugal Gourmet Cooks Three Ancient Cuisines published in 1989. I modified it a bit to make a richer sauce with more tomato flavor. The original contained much more chicken stock and did not include tomato sauce. I also included some additional spices. I used canned San Marzano tomatoes. They aren't cheap. Though any canned plum tomatoes will work; San Marzano do have great flavor. This goes well with anything Italian. The sauce freezes very well. After simmering the sauce will be slightly chunky. I elected to puree it in a blender for a smoother consistency.

Prep time:
Cook time:
Servings: 6 Cups


Cost per serving $1.60 view details


  1. Saute the onion, celery and carrot over medium heat in a large pot until soft and lightly browned. About ten minutes. Add the garlic and saute for about a minute. Add all remaining ingredients and bring to boil. Partially cover and slowly simmer for about 1 1/2 hours. Taste for seasoning and adjust if necessary. Remove bay leaf. Allow the sauce to cool and puree in a blender for a smoother consistency if desired. The sauce freezes well.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 331g
Recipe makes 6 servings
Calories 150  
Calories from Fat 50 33%
Total Fat 5.69g 7%
Saturated Fat 0.95g 4%
Trans Fat 0.01g  
Cholesterol 2mg 1%
Sodium 1790mg 75%
Potassium 726mg 21%
Total Carbs 16.31g 4%
Dietary Fiber 3.7g 12%
Sugars 8.8g 6%
Protein 3.77g 6%
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